Thursday, April 23, 2020

Meal 1: Sweet and spicy pork lettuce wraps with hoisin and sriracha. Served with jasmine rice, cucumber, radish and a fresh herb salad. Garnished with scallion.

Meal 2: BBQ brined chicken with a sweet and spicy bbq sauce. Served with roasted yam wedges and a tangy rainbow coleslaw.

Salad: Spinach and apple salad with dried cranberries, walnuts, sliced red onion, feta cheese and a marionberry vinaigrette.

April 23 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce